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Coleslaw

Microwaverina's picture
Ingredients
  Green cabbage head 2 1⁄2 Pound, shredded (Use 1 Medium Sized)
  Shredded carrot 1 Cup (16 tbs)
  Green pepper 1⁄2 Medium, finely chopped
  Finely chopped onion 2 Tablespoon
  Salt 1 Teaspoon
For dressing:
  Sugar 1 Cup (16 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Celery seed 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

In large bowl combine cabbage, carrot, green pepper, onion and salt.
Let stand at least 1 hour.
Drain.
While cabbage stands, mix all dressing ingredients in 1-qt casserole.
Microwave at High 4 to 6 minutes, or until boiling, stirring every other minute.
Continue to boil 1 minute.
Cool slightly.
Pour over drained cabbage mixture; toss well.
Spoon into three freezer containers.
Label and freeze no longer than 2 weeks.
To serve, remove from one container and place in 1-qt casserole or serving bowl.
Microwave at 50% (Medium) 3 to 6 minutes, or until coleslaw can be broken apart but is still very cold and ice crystals remain, breaking up and stirring once during cooking time.
Let stand 5 to 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
12 Minutes
Cook Time: 
8 Minutes
Ready In: 
20 Minutes
Servings: 
8

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